Bamboo fungus and corn chicken soup first launch

Soak the bamboo fungus in lightly salted water for about half an hour in advance, changing the water several times in the process. Use cold water, not boiling water.

Soak the bamboo fungus, remove the outer skin, pinch off the white ring at the bottom, and wash it repeatedly until clean. Bamboo fungus treated this way will have no strange taste.

Half a hen, cleaned thoroughly, parboiled and set aside. When parboiling, put the chicken pieces, ginger slices, and cold water into a pot together. Once the water boils, turn off the heat immediately, remove the chicken pieces, and rinse them clean again.

Add an appropriate amount of oil to the wok and heat it, then add the chicken pieces and shredded ginger, stir-frying on high heat until fragrant.

Transfer the sautéed chicken pieces into a stew pot, add an appropriate amount of water to cover the chicken, bring to a boil over high heat, boil on high for ten minutes, then turn to low heat and simmer for an hour.

When the chicken soup is nearly done, prepare a corn cob and cut it into small sections.

After simmering the chicken soup over low heat for an hour, add the corn and bamboo fungus, then continue to simmer over low heat for another 15 minutes.

Finally, sprinkle in an appropriate amount of salt to season, add the goji berries, and stir evenly.

Finished product

Finished product.